Savory Stir-Fried Chinese Broccoli with Vegetarian Oyster Glaze

1. Prepare the Sauce

Combine the Shaoxing wine, soy sauce, vegetarian oyster sauce, MSG, and sugar in a small bowl. Set this mixture aside, allowing the flavors to meld together.

2. Make Potato Starch Slurry

If using potato starch, mix it with 1 tablespoon of water in another small bowl to create a slurry. This will help thicken the sauce later on.

3. Rehydrate Shiitake Mushrooms

Rehydrate the dried shiitake mushrooms by soaking them in hot water for about 30 minutes. Once softened, remove them from the water and slice the caps thinly. Discard the stems as they can be tough.

4. Trim and Slice Gai Lan

Trim the gai lan by cutting off the tough ends and then slicing the stems into bite-sized pieces. Leave the leaves whole.

5. Heat the Wok

Heat your wok or skillet over high heat until a bead of water evaporates rapidly upon contact. Add the vegetable oil, and once shimmering, toss in the ginger slices. Fry the ginger for about 30 seconds to infuse the oil with its aromatic flavor.

6. Add Shiitake Mushrooms

Add the sliced shiitake mushrooms to the wok and cook for about a minute. This allows them to soak up the fragrant oil and release their own earthy flavors.

7. Add Garlic and Gai Lan Stems

Add the garlic and the gai lan stems to the wok, stir-frying them for 2 to 3 minutes until the stems are bright green and hot. Stirring constantly helps ensure they cook evenly.

8. Add Sauce and Gai Lan Leaves

Pour the prepared sauce over the gai lan stems and add the leaves. Fold everything together so the leaves are well-coated with the sauce. Cover the wok and let the gai lan steam for 1 minute.

9. Adjust Seasoning

Uncover the wok, taste the dish, and adjust the seasoning with additional salt if needed. Continue stir-frying for another 30 seconds to blend all the flavors together.

10. Thicken Sauce (if using potato starch)

If you are using the potato starch slurry, stir it into the wok at this point. Fold it into the mixture until the sauce thickens and coats the leaves beautifully.

11. Serve Immediately

Finally, transfer the stir-fried gai lan to a serving dish and enjoy immediately. This dish is best served hot, bringing a delightful combination of textures and flavors to your table.